Carrot powder fortification for improved waffle quality and consumer acceptance

• Dramatic color shift to deep orange with increased carrot powder levels. • Apparent viscosity rose to 290.9 Pa·s at 45% substitution, showing thicker batter. • Ash content of waffle increased from 1.13 to 2.88 with 45% powder substitution. • Carrot powder raised waffle antioxidant capacity to 80.7% at 45% substitution. • Waffle hardness rose from 0.10 N to 0.46 N with 45% carrot powder. • 45% carrot powder substitution optimized waffle sensory acceptance (score: 9.0). Carrot powder, a rich source of dietary fiber, carotenoids, and natural antioxidants, presents a promising opportunity to enhance the nutritional profile and functional properties of conventional baked goods. This study investigated the impact of substituting wheat flour with carrot powder (0-45%) on the physicochemical, nutritional, and sensory properties of waffles. Increasing substitution levels significantly altered batter rheology, inducing shear-thinning behavior and markedly increasing apparent viscosity due to the water-binding capacity of carrot fibers. In the final product, carrot powder incorporation led to a substantial nutritional enhancement: moisture and ash contents increased progressively, and total phenolic content and antioxidant capacity showed dose-dependent rises, reaching up to 1344.6 µg GAE/g and 80.7%, respectively. The color profile shifted dramatically, with lightness decreasing and redness/yellowness intensifying, imparting a deep orange hue characteristic of carotenoids. However, this was accompanied by a significant increase in hardness, from 0.10 N to 0.46 N. Sensory evaluation revealed a critical consumer response: while appearance acceptance decreased due to the unconventional color, flavor, texture, and overall acceptance scores significantly improved, peaking at the highest substitution level (45%) with an overall score of 9.0. The results demonstrate that carrot powder is an effective multifunctional ingredient, simultaneously acting as a natural colorant, nutritional fortificant, and texture modifier. A 45% substitution level optimized sensory acceptability and delivered maximum bioactive benefits, positioning carrot-powder-enriched waffles as a promising vehicle for functional food development.